classic, old-fashioned and delightfully airy treat — Nun’s Puffs! These are golden, buttery pastries with a light, custardy inside and crisp outside. They’re made with pantry staples and are half cream puff, half popover — super easy and unique!
Nun’s Puffs Recipe
(Old-fashioned, simple, and surprisingly elegant)
Ingredients (Makes ~12 puffs):
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1/2 cup unsalted butter (1 stick)
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1 cup milk
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3/4 cup all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon salt
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3 large eggs
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Optional: powdered sugar or honey for topping
Instructions:
1. Preheat Oven:
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Preheat to 375°F (190°C).
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Grease or butter a 12-cup muffin tin (don’t use paper liners).
2. Make the Dough (on stovetop):
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In a medium saucepan over medium heat, combine butter and milk.
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Bring to a gentle boil until butter is melted.
3. Stir in Flour:
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Add flour, sugar, and salt all at once.
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Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides (like choux pastry).
4. Cool Slightly:
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Remove from heat and let it cool for about 5 minutes (so the eggs don’t scramble).
5. Add Eggs:
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Add eggs one at a time, beating well after each addition (use a hand mixer, stand mixer, or strong arm!).
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The final batter should be thick, smooth, and glossy.
6. Fill Muffin Cups:
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Spoon the batter evenly into the muffin tin (each cup about 2/3 full).
7. Bake:
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Bake for 30–35 minutes until the puffs are tall, golden brown, and crisp on top.
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Do not open the oven door while baking — it may cause them to collapse.
To Serve:
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Serve warm, sprinkled with powdered sugar, honey, or even cinnamon sugar.
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Great on their own, or with jam, whipped cream, or berries.
Storage:
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Best eaten fresh, but you can store leftovers in an airtight container for 1–2 days.
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Reheat in the oven at 300°F (150°C) to revive crispiness.